Buko Pie Martini

One of the bestsellers at Chef’s Table is the buko pie martini

Ingredients:

Pie crust: (yield:600g)

600 grams                                    All Purpose flour

400 grams                                      Unsalted butter

200 grams                                      Sugar

Procedure:

1. Cream butter and sugar until light and fluffy
2. Add in flour and form a soft dough
3. Pat dough on baking tray and prick the dough with a fork generously
4. Bake at 175?C for 25-30minutes
5. Let cool completely and crush crust.

Pie Filling: (yield:6 servings)

750 ml                                    Buko juice

250 grams                             Buko meat

1 pc                                         Pandan leaf

50 grams                               Cornstarch

390 ml                                   Condensed milk

Procedure:

Mixed all ingredients together in a pan, heat until it reaches the consistency we want. Then put pie crust in a martini glass, add filling. Garnish with Pandan leaf and coco sugar, then serve.

Keep on Cooking,

Chef Bruce and Michelle Lim